Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says. Slideshow: More Recipes by Thomas Keller
How to Make It
Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
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Aggregate Rating value: 5
Review Count: 2313
Worst Rating: 0
Best Rating: 5
Author Name: Peter Duray-Bito
Review Body: Helps to let the panko-crusted cutlets to set for 1/2 hour before frying.
Review Rating:
Date Published: 2017-02-16
Author Name: Vivian
Review Body: I can't help but wonder why Chef Keller would be under "Best new chefs."
Review Rating:
Date Published: 2017-02-17
Author Name: lucy tyler
Review Body: Loved this! And so did hubby and picky mother. Thanks!
Review Rating: 5
Date Published: 2016-06-16
